Another Char Broil Center Cut Lump Thread

lousubcap

@Mattman3969 - For me, I feed the SBGE with the leftover lump from a cook on the LBGE. Only time I feed the SBGE fresh lump is if i'm gonna run a L&S with it and that only happens around 5-6 times a year.  Primarily used for hot&fast cooks.  It does not seem to be offended with sloppy seconds

Focker

Loaded up for an overnight butt cook.  Torch, then adding hickory chips.

Perfect for the smaller eggs.  

Lit

Mattman3969 said:

Can somebody post a pic of the average size of this lump?  RW is great but I have to break up pieces just about every time I load the mini.  Not complaining but if there is something equivalent with less fuss.  

From my first box they were all fist size or smaller but not dust.

Mattman3969

lousubcap said:

@Mattman3969 - For me, I feed the SBGE with the leftover lump from a cook on the LBGE. Only time I feed the SBGE fresh lump is if i'm gonna run a L&S with it and that only happens around 5-6 times a year.  Primarily used for hot&fast cooks.  It does not seem to be offended with sloppy seconds

@lousubcab - I've been practicing that method too but the mini has turned into the main cooking vessel while the small and the large sit empty of lump.  Lol

lousubcap

@Mattman3969 -  you need to get back into the larger cooks if for nothing else than the BGE escape time.  

DMW

Stopped by one of the few Lowe's that had some in stock on the way back from Tired Hands Brewery tonight and got four boxes.

Legume

DMW said:

Stopped by one of the few Lowe's that had some in stock on the way back from Tired Hands Brewery tonight and got four boxes.

Haha - I did the same, local Lowes got some in and so I grabbed a few boxes to try, I was out of lump anyway.

DMW

Legume said:

DMW said:

Stopped by one of the few Lowe's that had some in stock on the way back from Tired Hands Brewery tonight and got four boxes.

Haha - I did the same, local Lowes got some in and so I grabbed a few boxes to try, I was out of lump anyway.

I'm not out of lump, just figured I'd give it a try to find out if my opinion matters.

Mattman3969

@dmw - you know it's "worthless" if you don't agree with an unnamed poster. lol 

Mattman3969

Where is CharBroil made?

HofstraJet

Mattman3969 said:

Where is CharBroil made?

Russia

Mattman3969

To anybody that took the time to post pics and answer any questions about this lump I thank you.  With now knowing it is basically rebranded Black Diamond from Russia I will gladly stick with my RW made here in the USA.  

No disrespect for anyone using this brand I just choose not to.  

SaintJohnsEgger

HofstraJet said:

Mattman3969 said:

Where is CharBroil made?

Russia

Proof?

HofstraJet

Mattman3969

Thank you @hofstrajet    Enough said.  

tikigriller

Not sure if this will make sense, but I finally figure out why I don't like it and it may seem strange.....

It seems like it is fake lump, where the BGE feels more "natural". 

Thats probably stupid in text, but if I could figure out a way to explain it.....

Its just not natural to not burn off bad smoke to me. For all I know, that may make it more natural, but why does it light up and burn so clean so fast?  I don't know enough about lump to know why. 

blasting

Ok, I've heard enough and will give the stuff a try.  

Seems a little strange the new premium charcoal is manufactured by the maker of entry level grills.

Legume

I grilled fish for tacos last night, started fire w/old lump and added some of this.  The fish was great, I cooked it hot and fast with lots of btus.  Nothing to report on the lump, good or bad, but the packaging performed admirably when we were hit by a surprise downpour.  No idea how many oz I burned.

HeavyG

DMW said:

Legume said:

DMW said:

Stopped by one of the few Lowe's that had some in stock on the way back from Tired Hands Brewery tonight and got four boxes.

Haha - I did the same, local Lowes got some in and so I grabbed a few boxes to try, I was out of lump anyway.

I'm not out of lump, just figured I'd give it a try to find out if my opinion matters.

All opinions matter.

Some are just more entertaining than others.

HeavyG

tikigriller said:

Not sure if this will make sense, but I finally figure out why I don't like it and it may seem strange.....

It seems like it is fake lump, where the BGE feels more "natural". 

Thats probably stupid in text, but if I could figure out a way to explain it.....

Its just not natural to not burn off bad smoke to me. For all I know, that may make it more natural, but why does it light up and burn so clean so fast?  I don't know enough about lump to know why. 

Speaking of entertaining opinions...I think this one just won the day!

Legume

HeavyG said:

tikigriller said:

Not sure if this will make sense, but I finally figure out why I don't like it and it may seem strange.....

It seems like it is fake lump, where the BGE feels more "natural". 

Thats probably stupid in text, but if I could figure out a way to explain it.....

Its just not natural to not burn off bad smoke to me. For all I know, that may make it more natural, but why does it light up and burn so clean so fast?  I don't know enough about lump to know why. 

Speaking of entertaining opinions...I think this one just won the day!

I disagree.  There's something about this opinion that I just can't put my finger on, almost like it's fake or something, or at least not a natural opinion.

tikigriller

I appreciate the stabs......and find humor in my own thought process in most cases.......and can also handle them as it does make this place all the more entertaining.  

I am serious though about trying to figure out the difference in lump.  What is it that makes this Charbroil lump light up with no real white smoke burn off vs. the other brands that take forever to burn off the white smoke?

Ony a month and a half in....lot's to learn......my questions and posts still get to be stupid at times whilst I learn my brain....

Legume

tikigriller said:

I appreciate the stabs......and find humor in my own thought process in most cases.......and can also handle them as it does make this place all the more entertaining.  

I am serious though about trying to figure out the difference in lump.  What is it that makes this Charbroil lump light up with no real white smoke burn off vs. the other brands that take forever to burn off the white smoke?

Ony a month and a half in....lot's to learn......my questions and posts still get to be stupid at times whilst I learn my brain....

It's all just cheap laughs.  The questions are good, and when they're not, they're entertaining.

DoubleEgger

tikigriller said:

I appreciate the stabs......and find humor in my own thought process in most cases.......and can also handle them as it does make this place all the more entertaining.  

I am serious though about trying to figure out the difference in lump.  What is it that makes this Charbroil lump light up with no real white smoke burn off vs. the other brands that take forever to burn off the white smoke?

Ony a month and a half in....lot's to learn......my questions and posts still get to be stupid at times whilst I learn my brain....

My guess is that the smoke ( or lack thereof) is a function of how well carbonized the charcoal is. It could also have something to do with the type of hardwood.

tikigriller

 I am just trying to figure out why I am so against this lump and if there is any rational behind it at all.  Most likely, just way over thinking, and now I am just being incredibly stubborn in trying to figure out why.  I suppose part of it is so I know what to look for when buying different brands of lump, even though in my area, my options are incredibly limited.

If it lights, if it burns, if it cooks food, why the hell do I care!?!?!?!  Oh wait, I think I just crossed the line into not caring anymore!  

HeavyG

tikigriller said:

I appreciate the stabs......and find humor in my own thought process in most cases.......and can also handle them as it does make this place all the more entertaining.  

I am serious though about trying to figure out the difference in lump.  What is it that makes this Charbroil lump light up with no real white smoke burn off vs. the other brands that take forever to burn off the white smoke?

Ony a month and a half in....lot's to learn......my questions and posts still get to be stupid at times whilst I learn my brain....

If you are finding that the Russian made lump is working better for you than good old Made in the USA brands then I can only surmise that you must be a Communist.

I kid, I kid. Comrade.

If your lighting techniques are the same for all your lump brands and you are getting varying amounts of smoke I am not certain what the variable is in each brand of lump that may be important. Density? Percent of carbonization? Moisture level?

I use Royal Oak 90% of the time. I am constantly amused and bemused by folks that complain about how long it takes for the "white smoke" to clear out. That comment isn't directed towards you as this situation is brought up on many forums over many years by many people.

I NEVER have more than a minute of "white smoke" with Royal Oak. It is no different in that regard than the Rockwood I've used.

The only times I experience white smoke is when I am lighting a chimney full of Kingsford bricks. I light the newspaper at the bottom of the chimney, it burns for a few seconds and then gallons of smelly white smoke shoots out of the chimney until there is enough heat to support cleaner combustion. It's not a fault of the product, it's just that the smoldering start of the fire in that technique just isn't hot enough at first to burn up the nasties.

Personally, I think lighting technique is an important variable. For lump in my kamados I use a gas torch for about 30 seconds on  the center of the pile then hit that spot with the bellows for a minute until it is hot enough to forge steel. Then I walk away until the kamado gets up to a few hundred degrees then I start adjusting vents for the temp I want. No white smoke and generally ready for cooking in 15 minutes.

In any case, whenever you find some method and brand of lump that works for you - stick with it. Experimentation is part of the fun!

Lit

@tikigriller that high pitch tink sound it makes when pouring into the egg means it's really carbonized. That means all the crap has been fully cooked out of it and it's ready to burn quickly. Being that carbonized makes it really fragile probably why it comes in a box and not a bag.

tikigriller

Thanks @lit and @HeavyG


That helps me understand more.

I'm going to try it again and see if I get different results. I mean heck, what else am I going to do with all the boxes in the garage.

I also checked Naked Whiz just now and they reviewed Black Diamond which someone mentioned it is probably the same lump, and they rated it quite high with the exception of a high chance of getting a bad box...so apparently my opinion...my newbie/still learning/ignorant opinion of this lump, really is worthless!    (this may have been noted already in this thread about Naked Whiz and the review on Black Diamond--I didn't want to go re-read the thread and open closed wounds-Ha Ha!)

My ways of finding something I like and then venturing into change reluctantly seem to be kicking into high gear!

All that being said....Made in Russia will forever be the killer of me buying it again.  I usually do not get too hung up on where products are made, as even products made in China or Japan, still produce jobs in USA to help market/sell/distribute, but if the product does  not blow me out of the water, I will stay Made in the USA when possible.

Focker

Made in USA patriot diehards, the sh!t is already here.  Might as well, burn it. 

DoubleEgger

@tikigriller do you have the capacity to haul two dozen bags of charcoal? If so, make an annual pilgrimage to another state to get some Rockwood.